Search Results (582 found)
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These buttery muffins are packed with blueberries, then sprinkled with sugar for a crunchy, sweet top.
www.allrecipes.com
These are moist and sweet, and full of berries - and in my opinion are much better than plain blueberry muffins. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice.
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Basic buttermilk batter with an abundance of berries.
cooking.nytimes.com
The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event But just imagine that summery smell, and taste, in deepest winter This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.
www.allrecipes.com
Talk about a yummy way to get your children to eat fruits and nuts. They'll love these bars.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fresh blueberries make a quick filling for yellow cake. The light-as-air cream cheese icing transforms this dessert into a real crowd-pleaser.
cooking.nytimes.com
Pancakes are so easy to make that they encourage experimentation Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday morning rush Here, 1/2 cup of cornmeal is swapped out for a portion of the all-purpose flour, giving the pancake a wonderful texture
www.allrecipes.com
These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.
www.delish.com
Recent studies show that the powerful antioxidants and phytochemicals in blueberries may improve cognitive function.
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Beautiful and easy, this layered dessert contains four stars that get equal billing in this show: fresh fruit, lemon curd, pound cake, and whipped cream.
cooking.nytimes.com
Here's a showstopper of a summer pie if there ever was one In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown Don't be intimidated by the lattice top